Potato Green Chili Soup

6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Here in Silverton a local restaurant makes a delicious soup called Cream of Green Chili soup. I was trying to figure out how to make this at home and after several attempts, I just never was able to duplicate it. However, taking the idea I had for it and adding a few things to my original idea, I ended up with something that was even better."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (229.4 g)
  • Calories 167.7
  • Total Fat - 4.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 16 mg
  • Sodium - 945.7 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 5.5 g
  • Protein - 7.3 g
  • Calcium - 96.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.1 mg

Step 1

Peel and cut up potatoes.

Step 2

Chop onion. Mince Garlic.

Step 3

Add all three ingredients to a saucepan and add enough water to cover. Boil until potatoes and onion are soft, drain.

Step 4

To a blender add drained ingredients. Add chopped green chilis.

Step 5

Add 1 1/2 to 2 cups whole milk. Start blender on low to mix ingredients. Turn blender on highest setting and blend for 1 minute.

Step 6

Return ingredients back to sauce pan and heat on low.

Step 7

Add Sour cream, Cream cheese and Chicken broth, stir till blended. Add salt.

Step 8

Heat thoroughly and serve with bacon bits and shredded cheddar cheese.

Tips & Variations


No special items needed.

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